How to Make Soya Chickpeas Dumplings and Tomato Rice:
Cook the soya chunks in hot water, squeeze out the cooked soya chunks and grind to form a bit coarse paste.
Grind the soaked chickpeas, garlic cloves, asafoetida powder, dry red chillies to a coarse paste, finally add the ground soya chunks paste, chopped onions, chopped coriander leaves, grated ginger and salt, mix everything well.
Make small lemon sized balls from the ground paste and steam cook them for 10-15 minutes in an idly cooker and keep it aside.
Take the soaked rice, coconut milk and water in a microwave safe bowl and cook for 20-25 minutes in high power in a microwave oven.
Once the rice gets cooked, keep it aside and let it cool.
Heat enough oil, fry the cumin seeds.
Add the chopped onions, ginger garlic paste and saute until the onions turn translucent, add the tomato paste, garam masala powder, coriander powder, green chillies, cook everything for few minutes until the oil separates, finally add the soya chickpeas dumplings, cook in a low flame until the dumplings gets a proper coating of the spices.
Now add the already cooked rice to the masala, toss gently until everything gets well mixed, finally add the chopped mint leaves and serve hot with chips or hard boiled eggs.